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Feature Recipes

Yield: 12 servings


Ingredients:
20 Lasagna noodles
2 tbsps olive oil
1 cup chopped fresh mushrooms
1 cup chopped onion
1 tbsps minced garlic
2 cups fresh spinach
3 cups rocotta cheese
2/3 cup grated Romano cheese
1 tsp salt
1 tsp dried oregano
1 tsp dried basil leaves
1/2 tsp ground black pepper
1 egg
3 cups shredded mozzarella cheese
3 cups tomato pasta sauce
1 cup grated Parmesan cheese


Method:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente, drain. In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach. Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup pasta sauce over cheese. Repeat layering 2 times.
Cover dish with aluminum foil and bake in a pre heated ovenfor 1 hour. Cool 15 minutes before serving.